Broaden Your Seafood Scope.
A look at the seafood counter reveals a wide variety of fish, from mild in flavor and flaky in texture to rich and meaty. In Foolproof Fish, we show you how versatile they all are by providing approachable recipes, most of which you can make with more than one kind of fish. You're guaranteed a flavorful meal no matter what you bring home from the market or monger. We'll broaden your seafood scope by incorporating it into any course—vibrant appetizers such as Sizzling Garlic Shrimp and Peruvian Fish Ceviche with Radishes and Orange; lots of easy weeknight meals like Moroccan Fish and Couscous Packets and Tuna Steaks with Cucumber-Peanut Salad; elegant dinner party fare such as Roasted Whole Side of Salmon with Orange Beurre Blanc; or comforting soups like Cod in Coconut Broth with Lemon Grass and Ginger. Even bring the fish fry home with grease-free Fish and Chips and Shrimp Po' Boys. And the recipes are foolproof: no fish fillets sticking to the grill or rubbery scallops.
Some of the recipes you’ll find inside:
Soups, Stews, & Chowders
Cod in Coconut Broth with Lemon Grass and Ginger
When it's in a soup, mild, flaky cod is often served as it is in New England, cloaked in a velvety sauce made from cream and often butter. Best of all, this dish is made in just one pan, making it elegant but weeknight-friendly.
Sandwiches, Tacos, Salads, and More
While we love our California-style fish tacos, we're not always up for frying fish on taco Tuesday. This gave us the opportunity to make tacos with rich salmon rather than more common white fish. A flavorful spice rub gave the fillets a nice crust without the need for batter.
Fish and Chips
To bring light, perfectly crispy fish and chips home from the English pub, we used equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic the shell-like coating. To get the fish and the chips on the table hot at the same time, we cooked the potatoes until they were just golden, removed them from the oil to make room for the fish, and then returned them for just 1 minute to finish cooking after the fish was ready.
Shrimp and Cabbage Potstickers
Shrimp potstickers would be one of the most comforting appetizers—soft, savory pillows filled with tender shrimp. But too often a flavorless, heavy filling is wrapped in a doughy blanket, saved only by the sauce. A sequence of browning, steaming, and cranking up the heat produced potstickers with a pleasing balance of ultra-appealing soft and crispy textures.
"Fish shouldn’t be scary,' the team at America’s Test Kitchen writes in the introduction to this wildly useful guide to cooking fish and shellfish. They make good on the promise to demystify cooking seafood, serving up 198 easily sourced and prepared recipes, offering advice on techniques such as breaking down a lobster or prepping salmon, and dispensing tips on buying seafood ('fish should smell sweet like the sea')...The book's depth, breadth, and practicality makes it a must-have for seafood lovers."
- Publisher's Weekly
Item Number: CQ30
Item Weight: 3 pounds
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Fan Favorites Sale Terms and Conditions: One free recipe with purchase each day. Not valid on magazine & web subscriptions or Young Chef's Club. Free recipe link appears on purchase confirmation page & confirmation email. Valid through 7/18/21.
(Sea) What You've Been Missing:
Get to Know the Fish Varities Recipes focused on the species most widely available to our readers, with information on flavor, texture, and substitutions.
The Best Ways to Cook Fish Learn the popular methods for preparing fish: Poaching, Grilling, Frying, Braising and more!
Master Key Techniques from shucking oysters to serving up a whole fish.
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